Lychee lime sorbet

ABC NSW radio 1233 with Carol Duncan

on Monday 9 November 2009

It’s great to use fresh fruit in season added to a sugar syrup. The syrup is made by boiling 2 cups water with 1 1/2 cup sugar for 5 minutes. Mint or lemongrass could also be added for extra flavour. Cool and strain the mixture before adding the pureed fruit.

If fresh lychees aren’t available, try this simple recipe using canned lychees. The lime tones down the sweetness, and the beaten eggwhite is for a lighter texture if an icecream machine is not used.

LYCHEE LIME SORBET

serves 4 or 8 tasting serves

Lychee lime sorbet

Lychee lime sorbet (not quite set)

Ingredients

2 large (565g ) cans lychees in syrup

50g caster sugar

zest & juice of 1 lime

1  egg white (see *Notes below)

Method

  • Drain the syrup from the canned lychees into a small saucepan.

  • Add the sugar and heat gently until dissolved then boil for 1 minute.

  • Puree the lychees in a food processor until finely chopped.

  • With motor still running add the lime juice, lychee syrup, lime juice and zest.

  • Strain, gently pushing with a spoon to extract as much fruit as possible.

  • Freeze in an ice cream machine following manufacturer instructions. If not machine available, pour mixture into a shallow 1 litre container and freeze until partly frozen and ice crystals form.

lychee lime sorbet - once partly frozen whisk again for a lighter consistency

lychee lime sorbet - once partly frozen whisk again with a fork or whizz for a lighter consistency

  • Remove from the freezer and puree in the food processor. Add the egg white and whizz until thick, pale and smooth. Freeze again, ideally overnight.

  • Scoop into small bowls or glasses to serve.

*Notes: If the egg white is not added the flavour will be the same but the sorbet texture will be more grainy.

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